Heck is a genus of radial benthic predatory fish from the family of the Cossack Merlusian order, with silver-gray scales and white flesh, distinguish between 10 and 11 species. Hake is a valuable game fish, habitual in our menu. The length of the hake body on the average reaches from 30 cm to 1.5 m, depending on the age, the possibilities of feeding and species.
Heck is a very useful low-calorie food product. Hake flesh contains many vitally important substances for humans, namely: vitamins PP, B, A, E and C, compounds of calcium, potassium, magnesium, phosphorus, iron, zinc, fluorine, cobalt, nickel, molybdenum, iodine, etc., Useful fats and easily digestible proteins. This delicious fish can be considered a dietary product. Regular use of properly cooked hake is beneficial for the human body.
We will tell you how it is possible to cook deliciously a hake on a skillet. Hake is sold mainly in frozen or freshly frozen form, whole or carcasses, and also in the form of a fillet with ice crust.
Hake fillet recipe in a frying pan
Ingredients:
- fillet or hake steaks;
- wheat flour (can be mixed with corn, it is very good for breading);
- salt;
- oil or pork (chicken) fat for frying;
- fresh greenery (parsley, basil, coriander) for filing;
- lemon;
- sweet-smelling or black pepper ground.
Preparation
Defrost the fish, preferably in cold water, if necessary, clean it from the scales and divide into fillets (can be with the skin) or steaks. Fry a hake in a frying pan in the form of small portions or whole fillets. Fish should not be wet, it must first be dried with a clean napkin. We put the frying pan warmed up, pour oil into it (or use animal overturned fat, for example, pork, chicken, goose). A little prisalivaem flour and bread in it fish. Fry the pieces to a golden hue on both sides. Do not overcook fish, it's not useful.
The process of frying hake fillets without bones occurs quickly enough (for 5-8 minutes on each side). Ready hake sprinkled with ground pepper and sprinkle with lemon juice. Serve with greens. Since the flesh of the hake is somewhat dry, it is good to serve some sauce (lemon-garlic, creamy , tomato, etc.). For a side dish, boiled potatoes or rice will do. Wine choose a table white or light beer.
You can somewhat complicate the recipe and put out the already prepared fried pieces of hake in a frying pan in an onion-tomato mixture for 8-10 minutes. This is done as follows: the finely chopped onion is lightly fried in a separate frying pan in oil, then the fried pieces of hake are spread on top and poured in a slightly diluted tomato paste (you can season it with dry ground spices). Fish in tomato is better served with strong drinks.
Now tell you how to cook a hake in a frying pan in batter - this way of cooking the fish should be more juicy.
Hake in battered frying pan
Ingredients:
- fillet or hake steaks;
- oil or fat for frying;
- Fresh greens are different for filing.
For batter:
- chicken egg;
- some milk, beer or water;
- wheat flour.
Preparation
Hake fillet, thawed and dried, cut into convenient serving portions.
Cook the egg: mix the egg with flour and milk (or beer, water). Lightly beat with a whisk or fork, a viscous, liquid dough should turn out.
Well we warm up the fat in a frying pan. We immerse the pieces of fish in the batter, extract and fry until a golden, pleasant shade from both sides. You can still hold the fish for a few minutes (5-8) at the lowest heat, covering the frying pan with a lid.